I am getting ready to smoke some Lamb Summer Sausage and I found Celery Juice Powder when looking for cure. Has anybody been using it or should I stick to the Inst-Cure 1 I have been using? Information on product: Celery Juice Powder contains naturally occuring nitrites and nitrates (which breakdown to nitrites with the help of bacteria native in meat itself). Celery Juice Powder is now commonly being used for giving sausages and meats a cured appearance and taste without the use of synthetic sodium nitrite/nitrate. Since nitrates take time to convert ('reduce') to nitrite and there is no consensus yet for a suggested curing time per amount Powder for consistent curing action. Products using vegetable based nitrites/nitrates (such as Celery Juice Powder) must be cooked prior to consumption. Each packet (Net Wt. 1.25 oz.) can be used for 25 lbs. of ground meat. 1.25 oz. of Celery Juice Powder = approximately 8 tsp. For 10 lb. recipes use 3 1/2 tsp Celery Juice Powder. *The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured".